Put half the prok shoulder, half the pork belly,
half the bacon, the liver and garlic in a food processor and blend until
smooth. Add the remaining pork shoulder, pork belly, bacon and pulse
until roughly chopped and well combined.

Transfer to a bowl and stir in the orange juice and
zest, brandy and herbs until well combined. Grind the peppercorns and
juniper berries together with a pestle and mortar and add to the
mixture. Stir until well combined. Cover the bowl with clingfilm and
chill in the fridge for 1-3 hours.

Place the smoked bacon rashers on a board and
stretch one at a time with the back of a knife. Place the first rasher
diagonally in the terrine mould making sure some overlaps the edge.
Place the second rasher diagonally in the opposite corner. Repeat with
the remaining rashers, changing the angle slightly with each rasher so
that the whole terrine mould is covered with bacon. (This will make the
terrine easier to cut.)

Preheat the oven to 150C/300F/Gas 2. Spoon a third
of the pâté mixture into the lined terrine and place half the cornichons
neatly on top. (They need to run lengthways down the terrine, so that
when the terrine is cut, they form a row of green circles in the
centre.)

Spoon another third of the pâté mixture on top of
the cornichons and press the surface smoothly and firmly. Cover with a
second layer of cornichons and finish with the remaining pâté. Bring the
overlapping bacon up and over the pâté to cover the surface.

Cover with the lid (or aluminium foil if using an
ovenproof dish) and place the terrine into a small roasting tin. Add
enough just-boiled water to the roasting tin to come 2cm/¾in up the
outside of the terrine. Bake in the centre of the oven for 1½ hours.

To test the terrine is ready, remove from the oven
and insert a skewer into the centre. Hold for 10 seconds, then remove
and lightly touch the end. The skewer should feel hot. The pâté should
also have shrunk away from the sides of the terrine. Remove from the
roasting tin.

Remove the terrine lid, cover with a double layer
of aluminium foil and place a couple of cans of beans or some other
heavy weights on top. Leave to cool, then chill in the fridge overnight.
The next day, turn the pate out onto a board and cut into thick slices.
Serve with hot, crusty bread and lots of butter.